Cucumber-Lime Daiquiri Recipe with Basil Agave Syrup

I’m not exactly a cocktail girl, but if there’s ice and citrus involved, I won’t think twice before accepting a drink! I organize parties on my terrace every week and, as temperatures rise like crazy in August, I have to be prepared with something special to cool everyone off and keep their spirits high. This time I chose to reinvent a classic, adding fresh cucumber and basil to make a special (and especially refreshing) daiquiri.

Traditional daiquiri recipes contain only sugar, ice, lime and rum. I like to play with new flavor combinations, and after a few experiments, I found this very interesting one. Basil and cucumber are everywhere in the summertime, and white rum has a mild flavor that doesn’t compete with the produce and helps keep the calories in check. A homemade basil syrup with agave nectar adds even more flavor with minimal calories and sugar.

The recipe for the basil-infused agave syrup is very basic. You can keep this syrup in the refrigerator in an airtight container for 2 to 3 weeks and use it in lemonades or other cocktail recipes. Its fragrant flavor adds an interesting twist to any summer drink.